Apple-Ginger Cake

By KeyIngredient

Ingredients

• CAKE
• 2 3/4 2 3/4 3/4 cups all-purpose flour
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon ground ginger
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt
• 3 3 3 eggs
• 2 2 2 cups sugar
• 1 1 1 cup canola oil
• 2 2 2 teaspoons vanilla extract
• 1 1 1 cup sour cream
• 1 1/2 1 1/2 to 3 grated peeled apples, such as Golden Delicous, Cortland and/or Braeburn (2 to 3 apples)
• 1/4 1/4 1/4 cup chopped crystallized ginger
• FROSTING
• 6 6 6 oz. cream cheese, softened
• 6 6 6 tablespoons unsalted butter, softened
• 1 1 1 teaspoon vanilla extract
• 2 1/2 to 3 2 1/2 to 3 3 cups powdered sugar
• 1/4 1/4 1/4 cup chopped crystallized ginger

Details

Servings 1
Adapted from cooking.scout.com

Preparation

Step 1

1. Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, ground ginger, cinnamon, baking soda and salt in medium bowl.
2. Beat eggs and sugar in large bowl at medium speed 2 minutes or until thick, light and fluffy. At low speed, beat in oil and 2 teaspoons vanilla until blended. Beat in flour mixture until just combined. Beat in sour cream until blended. Stir in grated apples and 1/4 cup crystallized ginger; pour into pan.
3. Bake 45 minutes or until golden brown, toothpick inserted in center comes out clean or with just a few crumbs attached and cake pulls away slightly from sides of pan. Cool completely in pan on wire rack.
4. Meanwhile, beat cream cheese and butter in large bowl at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar, adding additional powdered sugar as needed for spreadable consistency. Frost top of cake; sprinkle with 1/4 cup crystallized ginger. (Cake can be made 2 days ahead. Cover and refrigerate.) Serve at room temperature. Store in refrigerator.
16 servings